침출수 종류에 따른 녹차의 성분 용출도와 관능평가의 상관성 연구

• 영문명: Green Tea Ingredient Analysis and Sensory Test according to Leachate Water
• 발행기관: 한국차학회
• 저자명: 박지영(Ji-Young Park)
• 간행물 정보: 『한국차학회지』제14권 제2호, 97~110쪽, 전체 14쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2008.08.30

영문 초록

Green tea has it's own unique taste and aroma, which is made up of a blend of caffeine, sugars, tannins and amino acid. It was found that flavors and aromas varied, a major contributing factor that altered the taste and aroma can be attributed to the conditions, which in the tea is leached. This was discovered while leaching tea in waters containing varied amounts of different chemicals, which influenced the taste and aroma of the tea. The experimental waters indicated different amounts of pH levels; ERW(electrolyze reduced water ) showed evidence of alkali while SW(spring water) and SMW (saled mineral water) had weak alkali. DW (distilled water)and PW( piped water)had weak acidity. Each experimental water contained ingredients, the solubility of the ingredients in each experiment was of a different value. ERW 27.75, PW 27.5%, DW 27.4%, SMW 27.4% and SW 26.6%. Experimentation waters contained an average of Tannins, DW 14.0%, PW 13.7%, SW 13.0 %, SMW 11,3% and ERW 11.2%. The elution of amino acid was different for each experimentation water, ERW 2526mg, SMW 2368mg, DW 1635mg, SW 1617mg and PW 1538mg. The elution of vitamin C was different for each experimentation water, SMW 460.62mg, SW 435.54mg, ERW 390.41mg, DW 329.26mg and PW 327.63mg. The extraction of chlorphyl for each experimentation water was, ERW 342mg, SMW 323mg, DW 322mg, SW 330mg and PW 300mg. The elution of caffeine from each experimentation water showed, ERW 2.46%, SMW 2.21%, PW 1.90%, DW 1.77% and SW 1.87%. The results from the sensory test according to this experiment showed that the experimental waters containing high color content produced a superior taste and aroma in comparison to other experimental waters containing a weaker color solution. In conclusion experiment SW4.5 exhibited the greatest results, for aroma ERW 4.0 and taste ERW 4.86.

목차

Abstract

서론

재료 및 방법

실험결과 및 고찰

결론

참고문헌

키워드

Green tea sensory test Tannin amino acid chlorphyl caffeine vitamin C